You need to ask a native (like me). Borstch contains meat, first of all. Best use pork neck bones. All other ingredients are more or less correct - beets, cabbage (bagged coleslaw mix without any dressing is best), tomatoes or tomato sauce, carrots & onions (which should be shredded and fried lightly before adding to the soup), a little acid (like lemon juice), a little sugar, and greenery (dill, parsley, etc.). There are tons of variations - the soup (and the name) originated from from the fact that people just started throwing whatever they had into the pot and it turned out not half bad. I don't like to put patotoes in, but some people do. Same goes with differnet meats - some just use pork, others beef & pork, and yet others, swear by adding chicken fat. Yet others like to add mushrooms. It's best served with sour cream, no matter the recipe. You can't go wrong, whatever you do. Good luck.
2006-09-08 07:53:26
·
answer #1
·
answered by curious1223 3
·
1⤊
0⤋
- Russian Borstch recipe -
Cuisine: Russian
· Ingredients
3/1/2c. canned tomatoes
5or6 med.size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped
butter
4c. shredded cabbage
3/4c. sweet cream
1/2c. fresh green pepper chopped
2tbs. fresh or dried dill
1 celery chopped fine
2/1/2 qts. water
1/1/2c. diced potatoes
black pepper
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
· Method
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...
2006-09-08 14:45:52
·
answer #2
·
answered by Lady_Mandolin 2
·
0⤊
0⤋
BORSCHT
Active time: 15 min Start to finish: 45 min
4 medium boiling potatoes, peeled and halved
2 carrots, coarsely chopped
2 celery ribs, coarsely chopped
1 medium onion, chopped
1 tablespoon vegetable oil
14- to 15-oz can beef broth
16-oz jar sliced pickled beets
4 tablespoons sour cream
3 tablespoons chopped fresh dill
Cover potatoes with cold salted water by 1 inch and simmer until tender, 20 to 25 minutes. Drain and keep warm.
While potatoes are boiling, sauté carrots, celery, and onion in oil in a 3-quart heavy saucepan over high heat, stirring frequently, until beginning to brown. Add broth and bring to a boil. Simmer, covered, until vegetables are tender, about 13 minutes. Stir in beets and their brine and simmer, covered, 8 minutes more. Ladle borscht into bowls and add potatoes. Top with sour cream and dill.
Serves 4
Gourmet
February 2000
Epicurious.com © CondéNet, Inc. All rights reserved.
2006-09-08 14:46:22
·
answer #3
·
answered by Anonymous
·
0⤊
0⤋
a good RECIPE....
Russian Borstch recipe
Ingredients : 3/1/2c. canned tomatoes
5or6 med.size potatoes cut in halves
1 large carrot cut fine
1 small peeled beet
salt to taste
1 small onion chopped, butter
4c. shredded cabbage
3/4c. sweet cream
1/2c. fresh green pepper chopped
2tbs. fresh or dried dill
1 celery chopped fine
2/1/2 qts. water
1/1/2c. diced potatoes
black pepper
Method:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the
onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
2006-09-08 14:48:09
·
answer #4
·
answered by daddysboicub 5
·
0⤊
0⤋
http://www.recipezaar.com/recipes.php?q=borsch
2006-09-09 03:31:54
·
answer #5
·
answered by ohlayd 2
·
0⤊
0⤋